I’ll keep things short today. Because, you know… #itsFriday
#andyouhaveimportantthingstodo
#likebuyingmorecandy
#andstitchingupcostumes
#andIclearlyneedtospendlesstimeonTwitter
#whatever
Seriously, the time suckage around here is epic.
There are tweets to be tweeted, pins to be pinned, statuses to update…
And then there are the jack-0-lanterns that need to be carved, candy that needs to be taste-tested (for safety, of course), and certain doggies that need to sit still for their final costume fittings.
What can I say? #IcantwaitforHalloween
So we need to be efficient today, right? Right.
It’s time to bust out our go-toiest go-to recipe. That one that’s sure to please and simple to prepare. You know? Yes, you know.
#ChocolateChileShortbread
I adore these cookies. Why? Cuz.
1. Cuz their flavor is a unique, not overly-sweet blend of chocolate, dried chiles, coffee and cinnamon.
2. Cuz they can be adapted to suit whatever event you’re baking to celebrate. Like I’ve done here, with pumpkins #cuzitsalmostHalloween
3. Cuz they’re simple. Crazy simple. So you have time for more Twittering, Facebooking, Pinteresting, what have you.
Since the cookies are so simple, you’ll have plenty of time to whip up frosting (you can tweet while you whip). I went with a basic confectioners’ sugar-based cookie frosting.
The super-sweetness of the frosting is a nice compliment to the cookie.
#yumyumyum
So there you have it. Are you excited? Are you pumped up? Are you freaking out with Halloween Fever?
#yes #yes #yes
Chocolate Chile Shortbread
For the cookies:
3/4 c. unsalted butter, softened
1/2 c. white sugar, granulated
1 3/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. cocoa powder, unsweetened
1 tbsp. instant espresso powder
1 large egg yolk
1 1/2 tsp. ancho chile, ground
1 1/2 tsp. canela, ground (ground cinnamon may be substituted)
1/4 c. buttermilk
For the frosting:
3 c. confectioners’ sugar
6 tbsp. whole milk
4 1/2 tsp. lemon juice
optional food coloring
optional sprinkles for finishing
Preheat oven to 350°.
In a medium bowl, sift flour, salt, cocoa, espresso powder, ancho and cinnamon together. Set aside.
In a large bowl, cream sugar and butter together until light and fluffy. Add egg yolk and continue to beat. Mix in the sifted ingredients. Your dough will be dry and very crumbly. Add the buttermilk. Your dough will still be crumbly, but it should be moist enough to form into a solid ball. At this point you can continue on and complete your cookies or you can wrap and refrigerate your dough for up to a week.
To finish your cookies, roll the dough out to a thickness of approximately 1/4″ and cut into the shapes of your choosing. Place cut cookies on a parchment lined baking sheet and bake for 15-20 minutes. Baking times will vary if you choose to roll your dough out thicker. You should test your cookies after 15 minutes – finished shortbread will be crisp and slightly darker at the edges. Remove baked cookies to a rack to cool.
Meanwhile, prepare the frosting by whisking the powdered sugar, milk and lemon juice together (once the frosting is smooth, you can whisk in the food coloring of your choosing).
Dip the front of cooled cookies in freshly whipped frosting (the frosting will develop a skin if it sits out for awhile, so you’ll just want to be sure to whisk it for 30 seconds just before dipping your cookies). Set frosted cookies on a piece of parchment paper and finish with the sprinkles and/or decorations of your choosing. Trim and clean any cookie messes, errant sprinkles, etc. Serve or store for up to a week in an airtight container.
YIELD: approximately 38 cookies
Oh my… these look amazing! What a great combo of flavors. PERFECT!
These look so good! Congrats on the Top 9.
I love the flavor combo of these cookies. They look amazing!
I definitely need to get some non-Christmas shaped cookie cutters. These are so cute. Happy Halloween!
I know I already commented on these fabulous cookies but Congratulations on making Top 9! I knew you would with this incredibly decadent cookie. Have a good one! =]
You are too funny! These pumpkin cookies sounds fantastic – might have to tweet them up =)
These are so cute and look so tasty! What a great combination!
Beautiful cookies, and so cute! Congrats on well deserved top 9!
I can see doing these w/ GF flour blend (my favorite includes sorghum & 1/4 c coconut flour) and maybe a chai blend for the espresso! I need to make 3 dozen cookies for a “cookie of the month” silent auction item and these would be perfect!
PLUS I won an adorable set of Hallows cookie cutters in a blog giveaway!
Hi – how does a “cookie of the month” silent auction work? Always looking for new winterguard fundraisers!!
#neverseencutercookies
#iadoreyoursenseoffun
#istheresuchthingastoomuchtwitter
#loling
#seeyouinthetweetzone
Love the flavor profile of these cookies! I am definitely making them…cheers!
Freaking in love with everything in these cookies. Spoooooktacular.
These look sooo delicious and are such a pretty treat! I love spiced chocolate anything, definitely will have to try this recipe.
Wow, these look amazing! I am curious what canela is? Is it similar to cinnamon? I love the chocolate-chile combination. I recently ate a cake with these flavors and it was surprisingly amazing. I bet these are even better!
Hi Maggie! Canela is Mexican cinnamon. It’s bark is softer and ‘looser’ than the cinnamon that is most commonly used in the United States. I love canela’s unique flavor, so I grind it and use it whenever I can. Any other cinnamon can easily be substituted, though.
I can’t wait to try these cookies! The idea of chocolate with chili is convincing enough
So good. And so good for Halloween – perfect on the trick-or-treat…
Love the chocolate/chili combo – but never seen it before in a roll out cookie. I’m excited – I’ll be able to use these for a lot of different events! Thanks!
(And, don’t worry, I’m super excited for Halloween too!)
Chocolate, chile, and coffee… if this is efficient, I want efficient every day!
These are awe-some!!
These are adorable!
SO beautiful and unique!
Cute. Very cute. Which is why I have avoided twitter unless absolutely necessary. I won’t be avoiding these cookies though. I’m not a chocolate fan, but the thought of pairing it with chilies makes it more appealing; like a mole. #thanks
#cutecookies! Perfect for Halloween and love the various sprinkles.
What great cookies! They’re simple and easy, yet really cute and tasty! I’m loving it
I recently tried the chocolate chile combo and loved it. Your pumpkins are so cute. I have a sweet treat linky party going on at my blog. I’d love it if you’d come by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com
These look fantastic! I love crispy-thin cookies! …and this is an amazing flavor combo! Happy Halloween!
wow, the chocolate, coffee, chili and cinnamon combo sounds awesome, all in one cookie! Great post!
Awesome! And these pictures look wonderful too!
Simple cookies are always great in my book, but simple cookies that are also delicious?! Even better! These definitely fit the bill!
My friends say I make up words all the time so they started referring to something they call the “kimba-nary” and they add words to it as I conjure them up. I know I didn’t make up “go-toiest” but I am SOOOO adding that word. It’s very cool.
These are gorgeous! I love the flavor combination you chose, very creative and beautiful as always. Have a wonderful weekend! =]